The present invention relates to a set of brine solutions for use in a method for in-line processing of food products, said method comprises the steps of a) co-extruding a food dough into a flow of co-extruded food products having a coating that comprises a protein, or a hybrid coating of a protein and a polymer, and b) subjecting the flow of co-extruded food products to a food product strengthening step, said food product strengthening step comprises the step of subjecting the flow of food products to a first brine solution comprising a salt solubilised in an aqueous medium, and a second brine solution comprising a buffer salt solubilised in an aqueous medium. The present invention further relates to a method for in-line processing of food products using the set of brine solutions of the present invention and a lactate salt comprising brine solution.

The invention relates to a corn dog mold device comprised of an upper half and a lower half that attach to one another in a snap-like fashion via a plurality of protrusions. The upper half has a convex area and the lower half has a concave area that receive the upper and lower portions of a corn dog, and wherein each half has a semi-circular opening that allows the stem of a corndog to extend outwards from the halves. To use the device, a corn dog can be battered and both halves can be secured to each other with the battered corn dog within the device. The device can be placed within a freezer for 3 to 5 minutes to allow the shape of the battered corn dog to settle before cooking, wherein after 3 to 5 minutes the corn dog can be removed from the device and then fried.

A method of making a microwavable frozen dumpling, whereby a raw dumpling containing a dough and one or more filling ingredients is boiled to form a boiled dumpling, and the boiled dumpling is frozen to form the microwavable frozen dumpling. The dough of the microwavable frozen dumpling includes a rice flour, an oil, and a modified cellulose polymer, and has a moisture content of at least 52.0 wt. %. A method of preparing a cooked dumpling is also provided, whereby the microwavable frozen dumpling is heated in a microwave oven without covering the microwavable frozen dumpling.

The invention provides products and methods for making the products. The products comprise a container comprising a second emulsion encasing a first emulsion wherein the first emulsion and the second emulsion have a different appearance and texture. Preferably, the first emulsion is a meat emulsion and the second emulsion is a non-meat protein emulsion.

A system for producing food product may include an inner tube configured to extrude a first component, and an outer tube provided about the inner tube to define an annular space through which a second component is extruded, the inner and outer tubes, alone or in conjunction with a nozzle or other extrusion mechanism, defining an outlet. Additionally, a collagen head can be configured to apply a layer of collagen gel over the second component. The inner and outer tubes are sized, and flow rate may be configured such that an initial diameter of the first component exiting the outlet is substantially smaller than a final diameter of the first component, and an initial thickness of the second component exiting the outlet is substantially greater than a final thickness of the second component.

A food composition comprising meat or meat substitute, and transglutaminase-treated proteins.

The invention shows a food casing comprising a hose casing and cover plates terminally attached thereto in a liquid tight manner, which cover plates cover the terminal cross-sectional openings of the hose casing. At least one of the cover plates has a filling opening comprising a check valve, which is passable for food mass filled in the hose casing and blocks against the leakage of food mass out of the hose casing.

A method of cutting a meat portion to make a plurality of meat slices according to exemplary aspects includes cutting the meat portion in a planar spiral pattern, thereby creating an elongated strip, wherein the planar spiral pattern comprises a curve on a two-dimensional plane coincident with a substantially planar surface of the meat portion.

The present invention relates to a method for co-extruding an elongated food product wherein the method comprises measuring the product characteristics of the viscous gelling agent provided and wherein the physical state of the collagen is controlled by balancing the process settings of the at least one subsequent processing step based upon the product characteristics measured.

The present disclosure relates to a device and a method for transferring sausage portions with a first transport device for transporting the sausage portions, an ejection device for pushing the sausage portions from a first transport device to a second transport device, which is configured as a drum or fan belt. The first transport device has a lower and an upper circumferential transport means, between which the sausage portions are transported.